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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2013, 05:48 PM   #1
Smoothsmoke
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Default Stir-Friday!

I wanted some fried rice and kung pao shrimp today. Luckily the Big Joe's heat deflector frame fits a 16" wok like a glove! Love the versatility of this kamado! Got the Big Joe up to 575F and heated the wok for a few minutes before cooking. I'm a novice woker, but am pleased with the results. Thank you for looking.


shrimp & peanuts


peas, carrots, onions & peppers


day old rice (important)


scallions


garlic & red pepper flakes








done!











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Unread 03-22-2013, 05:51 PM   #2
AnimalLover
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Looks really good!
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Unread 03-22-2013, 05:54 PM   #3
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Great looking food and I'm stealing your wire frame wok holder idea.
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Unread 03-22-2013, 06:20 PM   #4
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Man, that looks too good to be novice, I would be proud to serve that to anyone. Great cook.\

Note: I grew up with wok cooking, and learned from a couple of Chinese cooks.
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Unread 03-22-2013, 06:28 PM   #5
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Nice pron! Any leftovers, don't be afraid to call.
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Unread 03-22-2013, 06:32 PM   #6
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ooh, ooh, I love stir-Friday!!! Gimme some of that! And it works for Lent! Genius!

That's a fantastic looking wok by the way.
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Unread 03-22-2013, 06:35 PM   #7
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Quote:
Originally Posted by landarc View Post
Man, that looks too good to be novice, I would be proud to serve that to anyone. Great cook.\

Note: I grew up with wok cooking, and learned from a couple of Chinese cooks.
Thanks Landarc, I know you're the resident wok expert and appreciate your kind words.

This was my firs wok cook. I just received the wok yesterday from TheWokShop in San Francisco. Baked it yesterday and cooked some scallions to char per seasoning instructions. I was nervous cooking this today, thought I was going to give forearms or eyebrows a clean shave. Got the fire up to 550-575F before I started cooking, next time I'm going to shoot for 625-650F and load the wok with a bit less of food, more batches.
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Unread 03-22-2013, 06:41 PM   #8
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I have never really wanted a BGE or other insulated cooker, but, I keep seeing you guys running woks on them and would love a stand up solution of wok cooking that is really hot. Maybe I should consider a small insulated cooker.

Eyebrows.............over-rated, especially once you hit 50
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Unread 03-22-2013, 06:44 PM   #9
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Landarc - I run my wok with one of these on my weber. I can get 6-750 easy just building the fire in the middle. You just need to make sure you get a wok big enough for the hole in the center......



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Unread 03-22-2013, 06:50 PM   #10
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that would be cheaper than a BGE
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Unread 03-22-2013, 07:43 PM   #11
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Looks delicious!
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Duh.
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Unread 03-22-2013, 07:50 PM   #12
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Quote:
Luckily the Big Joe's heat deflector frame fits a 16" wok like a glove!
I've been using my cast iron wok on the cast iron grate of my Keg in the lower position, but after seeing that, now I'm wondering if I couldn't use my heat deflector's frame, too? Gonna have to try that. Thanks!
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Unread 03-22-2013, 07:53 PM   #13
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Default Stir-Friday!

That looks awesome!!
One more thing Ive never done.
Cook on a wok.
This needs to go onto my to do list!!
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Unread 03-22-2013, 08:23 PM   #14
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That looks terrific......did you make the sauce or was it a bottled sauce?

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Unread 03-22-2013, 08:26 PM   #15
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Quote:
Originally Posted by Smoothsmoke View Post
Thanks Landarc, I know you're the resident wok expert and appreciate your kind words.

This was my firs wok cook. I just received the wok yesterday from TheWokShop in San Francisco. Baked it yesterday and cooked some scallions to char per seasoning instructions. I was nervous cooking this today, thought I was going to give forearms or eyebrows a clean shave. Got the fire up to 550-575F before I started cooking, next time I'm going to shoot for 625-650F and load the wok with a bit less of food, more batches.
That is an absolutely sensational first time effort!

Gorgeous work, and your comments above are spot on.
How long was the wok over the fire before you first started cooking?
Oh, and welcome to the obsession!
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